The sake cup is placed inside a box. The pourer then fills the cup until it purposefully overflows into the surrounding box. The spillover is meant to signify abundance.

"We did sake training when we first opened," says Kapow! partner Vaughan Dugan. "We tried it, but people would freak out like, 'you spilled my drink!' We educated the staff, but not the customers, so we want to bring it back and turn it into a learning experience."

In preparation, the bar has widened its sake selection from nine to 16 varieties of chilled Junmai, Ginjo, Nigori, and Daiginjo.

While the idea sprouted from a coincidence -- Kapow! beverage manager Angela Dugan stumbled upon the boxes recently -- Vaughan Dugan realizes that as an Asian restaurant and bar, he'd like to honor the cultures represented.

"We've been learning by being students of our own business," says Dugan. "We place so much emphasis on our beer and wine, but we forgot about the one thing that really fits the restaurant."

Dugan met with the sake reps to explore expanding the offerings of rice wine, and has recently ordered more of the boxes.

They plan to start the traditional service as soon as the boxes come in (Dugan thinks it should be about two weeks).